葡萄酒有机酸研究现状及应用展望  

Research status and application prospects of organic acids in wine

作　　者：莫燕霞[1] 殷居易[1] 顾晓俊[1] 陈梅珍[1] 何卫敏 吴维儿 

机构地区：[1]宁波出入境检验检疫局,浙江宁波315800

出　　处：《食品工业科技》2015年第6期380-384,共5页Science and Technology of Food Industry

基　　金：宁波市级科技计划项目(2012F1002)

摘　　要：有机酸成分研究是探索葡萄酒中呈味物质与地域环境、酿酒工艺、葡萄酒质量等关系的重要手段。本文介绍了葡萄酒中主要有机酸种类及其在发酵过程中的变化,综述了葡萄酒中有机酸的分析检测方法,并对葡萄酒中有机酸成分研究的发展趋势及应用进行了展望。Organic constituents was an important means of exploring the wine flavor substances and geographical environment,winemaking,wine quality relationships. This overview concerned the classifying of the organic acids and the changes during fermentation,reviewed the analysis and detection methods of organic acids in wine. The prospects of the application about organic acids in wines had been depicted.

关 键 词：葡萄酒 有机酸 分析方法 应用 

分 类 号：TS261[轻工技术与工程—发酵工程]